Watermelon Rind Pickles

I always look for ways to reduce waste. I’m not a level 5 environmentalist and I still use plastic but I do try my best not to throw things out unless I really need to. Especially food. I hate throwing food away.


If you usually throw away watermelon rind (the white part of watermelon just underneath the skin) like I previously did, you’re missing out on some serious nutrition and cancer fighting phytochemicals. It’s probably the healthiest part of the fruit and we’re not eating it. In all fairness though, it does taste rather bland and is not as exciting as the sweet, refreshing, red part of the fruit. But what if I tell you that you can turn it into delicious tasting watermelon rind pickles? Would you try it?

Of course you would! You should. It’s amazing!

Watermelon Rind Pickles-5

Why I love watermelon rind pickles:

They’re simple, very easy to make and taste delicious. They have a lovely spicy aroma from the cloves and the star anise, and the pickling juice makes the rinds super nice and crunchy.

These are inspired by one of my food heroes, Alton Brown. They’re quick, they don’t need a lot of ingredients and you’ll never have to throw away watermelon rind ever again.

Watermelon Rind Pickles


Watermelon Rind Pickles
Recipe Type: Sides
Author: Keren
Prep time:
Cook time:
Total time:
Serves: 2 jars
A delicious way to use up those watermelon rind
  • Rind from half watermelon, approximately 500 grams
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1/2 cup sugar *
  • 2 teaspoons sea salt
  • 4 whole cloves
  • 1 star anise pod
  1. Scoop out melon leaving about 1/4-1/2 inch of red flesh.
  2. Peel off outer green with vegetable peeler and then cut into 1-inch cubes.
  3. Bring the apple cider vinegar, water, sugar, salt and spices to a boil over medium-high heat in a saucepan.
  4. Add the watermelon. Return to a boil and turn off the heat. Remove the pan from the heat.
  5. Transfer hot pickles to a quart jar carefully using a ladle. Pour on as much of the pickling juice as possible. Cover the jar and leave at room temperature until cool.
  6. Refrigerate overnight before serving. Great on salads or as a side to grilled dishes.
  7. Keep in the refrigerator and consume within a month.
You can replace sugar with your favourite sweetener such as stevia, xylitol, agave nectar or maple syrup. I use Natvia because it tastes more like real sugar.


Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram and tag me in the post.

Keren x

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